Ever thought of making your own cheese at home? It might sound complicated, but this recipe for soft, creamy cheese is surprisingly simple and requires just three basic ingredients! We'll be using smetana, a staple in Eastern European kitchens, to create a wonderfully tangy and smooth spread that's perfect for sandwiches, bagels, or as a base for dips. This homemade version is not only delicious but also free from any additives or preservatives. Get ready to impress yourself and your loved ones with this delightful homemade treat!
Soft cream cheese from sour cream
Ingredients for Soft Cream Cheese from Sour Cream
- 450 g smetana (20% fat, or other full-fat sour cream)
- 130 ml milk
- 20 ml lemon juice
- a pinch of salt
How to Make Soft Cream Cheese from Sour Cream
To drain the cheese mass from the whey, you will need cheesecloth or a thin linen towel. The cheesecloth should have a tight weave; it’s best to fold it into 4-5 layers to prevent small particles from seeping through. So, fold the cheesecloth into several layers and place it in a colander. This completes the preparatory stage.
Fold the cheesecloth into several layers and place it in a colander
Put the smetana into a saucepan
Pour milk into the saucepan and add a pinch of salt
For cooking, use a deep, heavy-bottomed saucepan. Place the smetana (a type of Eastern European sour cream) into the saucepan. This recipe uses regular 20% fat smetana, and even with this, the cream cheese turns out delicious. If possible, buy smetana from a local market, as it often contains no additives like thickeners or preservatives and has a higher fat content.
Pour the milk into the saucepan and add a pinch of salt. Gently stir the smetana and milk until you have a smooth mixture. Place the saucepan on the stove and heat it slowly, stirring constantly.
Squeeze the lemon juice
Squeeze the lemon juice. A slice of lemon about 1.5 cm thick is enough to get a tablespoon of juice.
Heat the smetana and milk mixture almost to a boil
Mix the heated mixture with lemon juice
Pour the mixture into the colander
Heat the smetana and milk mixture almost to a boil. If you have a kitchen thermometer, heat it to 90°C (194°F), or until bubbles start to form around the edge and steam begins to rise from the surface. Do not let it boil, as this will make the cheese dry and grainy.
Turn off the heat and strain the lemon juice through a small sieve into the mixture. Stir the heated mixture with the lemon juice, cover the saucepan, and leave it for 20-30 minutes until a gel-like curd forms.
Pour the mixture into the colander lined with cheesecloth.
Tie the cheesecloth into a knot or secure it with a rubber band
Let the curd cheese drain for about 2-3 hours
Unwrap the cheese and carefully remove it from the cheesecloth
Tie the cheesecloth into a knot or secure it with a rubber band, and hang it over a bowl to collect the whey. You can use the whey to make many delicious and healthy things, from drinks to thin pancakes (blinchiki). If you don’t want to collect the whey, you can hang the cheese from your kitchen faucet and let the liquid drain into the sink.
Let the cheese drain for about 2-3 hours. During this time, the whey will drain off, and the cheese will dry out a bit. From the amount of ingredients specified in the recipe, I got 250 g of soft cream cheese.
Unwrap the cheese and carefully remove it from the cheesecloth. I don’t throw away the cheesecloth; I rinse it with running water and boil it for a couple of minutes to clean it without using detergents.
The cheese turns out tender, creamy, with a slight tang. Enjoy your meal!
Transfer the soft cream cheese from sour cream into an airtight container or jar and store it in the refrigerator.
The cheese turns out tender, creamy, with a slight tang. It’s an excellent idea for sandwiches.
And there you have it—your very own batch of fresh, creamy, and tangy soft cheese! The texture is simply divine, perfect for spreading on your morning toast or a crusty piece of bread. Store it in an airtight container in the refrigerator for up to a week. Don't forget about the nutritious whey left over from the process! It's fantastic for baking, adding to smoothies, or making a batch of light and airy pancakes. We hope you enjoy this simple yet rewarding recipe. Happy cooking!
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